A gourmet master who started by visiting restaurants

Cheng Wanwan ran away.

Yu Wei continued to shoot and teach.

"Here, I suggest you use the frying method to make this mustard shrimp. Let me demonstrate it to you first."

Yu Wei picked out half of the shrimps, then heated the pan before adding oil, and then put the shrimps into the pan to fry.

"No matter frying, the most important thing is to make the shell crispy, so I personally prefer frying because it is faster, but if you fry it, it doesn't take long, until both sides are golden brown. Okay, if you use the frying method, you can directly add the sauce and stir-fry."

Yu Wei picked up the shrimps. There was oil in the pot. Then he poured half of the sauce into the pot and added a little water. After the sauce boiled, Yu Wei added the previously fried shrimps again. Add to pot.

"At this time, you should always turn on the high power, whether it is an induction cooker or an ordinary stove, so that the sauce can soak into the shrimp meat. Otherwise, when you bite into it, the shrimp meat will not have much flavor inside, and it will also be eaten halfway. Do not turn to low heat, otherwise the taste of the shrimp will become soft and woody.

The juice is reducing, which means the shrimp is absorbing the sauce, but the time must be controlled and the shrimp must be turned constantly to allow the shrimp to be heated evenly. "

Yu Wei kept flipping the spatula, and then he picked up another bowl of water starch.

"To make it feel like a sauce, the water starch thickening is essential." Yu Wei added half the amount and stir-fried again, and now the juice was quickly absorbed.

Jin Zhe, who had been standing aside, couldn't help but ask: "Where's the mustard? It's all thickened, why can't the mustard be put down?"

"The mustard was laid last, do you know why?"

"I only know how to eat. How do I know if you ask me this?"

Yu Wei saw that the juice was almost gone, and then poured in the mustard water that had been prepared before.

The green sauce flowed into the pot and made a sizzling sound.

In Yu Wei's high-power stir-frying, the mustard sauce also disappears quickly.

After the mustard sauce has dried up over high heat, drizzle some sesame oil and it's ready to serve.

"You and Junior Sister have a taste. Junior Sister will tell you. Take it out. I will make another one."

Yu Wei also wants to show how to fry the food.

"Actually, I prefer frying, because high-temperature frying can instantly lock in the umami flavor of the shrimp meat. And have you noticed that my shrimps are not floured, just like cornstarch or something?" Yes, because after adding cornstarch, although a protective shell will be formed on the outer shell, because the sauce needs to be adjusted later, the taste of the cornstarch will affect the state of the wasabi shrimp."

Yu Wei cleaned the pot again, burned off the excess water, and then added oil.

Fortunately, Yu Wei bought an expensive induction cooker. Because the material of the expensive induction cooker is better, some rough behaviors are not a big problem.

The oil is [-]% hot and slightly smoking on the surface.

Yu Wei immediately put the remaining half of the shrimp into the oil pan.

Bubbles suddenly appeared in the oil pan, and within ten seconds, Yu Wei quickly fished out the shrimps.

"The oiling time is very short because the temperature is very high. If it takes a long time, the meat of the shrimp will be much worse."

The next steps are basically the same.

"I personally think that fried food tastes better than fried food."

Yu Wei walked out with the plate and saw that Cheng Wanwan and Jin Zhe each had a mustard shrimp.

"Lao Yu, your mustard shrimp is a great accompaniment to wine. How about we have two drinks?"

But Yu Wei refused: "No, I have to send her back to school later~"

"What are you afraid of? Couldn't it be better for junior sister to stay at home and sleep? Anyway, she has no classes now, so it doesn't matter if she doesn't go back."

"No! I want to go back." Cheng Wanwan retorted with a red face.

Jin Zhe could only shake his head at Yu Wei, his eyes seeming to say: Brother, it seems I can't help you.

Yu Wei was too lazy to pay attention to Jin Zhe's eyes and said, "Come on, try the difference between fried and fried."

Of course Cheng Wanwan should try this kind of tasting thing.

After eating the fried mustard shrimp, Cheng Wanwan made another fried mustard shrimp.

The best way to eat wasabi shrimp is from the head down.

Although covered in sauce, the shrimp shells still have a crispy texture when you bite into them.

Because it is the end of the nine-section shrimp, which is the end of the spawning period, there is shrimp paste on the shrimp head.

When you bite into the crispy shrimp head, the solidified shrimp paste inside exudes a different aroma. Coupled with the mustard sauce coating the outside, the taste is very addictive.

At this time Jin Zhe asked again: "So why must the mustard be poured last?"

Cheng Wanwan said at this time: "Because the mustard will become bitter if it is heated for too long, so it is best to add it last, and this can also create two levels of flavor for the shrimp. The outer layer of mustard flavor , and then when it comes to the salty flavor inside, if all the sauces are mixed together, then there will be a mustard flavor inside and out.”

Cheng Wanwan's explanation was spot on, and Yu Wei nodded silently.

"Then can you tell the difference between our fried and fried ones?"

"When fried, the shrimp shells are actually quite hard. Although you fry both sides to the same heat, the middle part is still not as crispy as the two sides. This is a flaw in frying. But if it is over-fried, it can be fried at 360 degrees. Take care of it.”

Cheng Wanwan finished the whole shrimp and sucked her fingers.

"Yes, Xiao Yuzi did a good job. I will reward you with a big shrimp." Cheng Wanwan held the shrimp with her other hand and handed it to Yu Wei's mouth.

But Yu Wei shook his head and said, "No, I want to feed you from that hand." He pointed to the finger he had just sucked.

Jin Zhe on the side couldn't help it anymore, "Damn it, you two are so cute~"

"Eat it or not! The show has started, let's watch TV first."

The second episode of Cantonese Famous Chefs started airing, and Yu Wei also sat next to Cheng Wanwan expectantly.

Watching a program he has filmed is actually a very novel feeling, because Yu Wei himself studied editing, so he knows very well that the same film will have different effects when edited by different people or in different directions.

So he would often communicate with Jin Zhe about editing methods.

Especially when he came back from rebirth and gained several years of experience in vain, it was of great help to his editing career.

When Nian Youyu Team showed up, Cheng Wanwan couldn't help but look at Yu Wei.

"Did you hit them too hard, so they hired a murderer to kill you?"

"How did I know that Peng Sheng could be so terrifying and would always do evil things, but it's okay now. He has been caught. My revenge plan has failed."

At this time, Cheng Wanwan suddenly asked: "What about Youyu Restaurant?"

"Let's file a lawsuit. Although Youyu Restaurant has been listed on the market, it is not difficult to get it back. After all, Peng Sheng has been arrested."